Pumpkin and Carob Layered Pudding

1 pkt Silken tofu, firm
1/2 cup Pumpkin, cooked & pureed
1/3 cup Maple syrup
1 tsp Pumpkin pie spice


1 pkt Silken tofu, soft
1/3 cup Maple syrup
2 tbsp Carob powder
1 tsp Grain coffee

Puree each pudding ingredients separately in a food processor. Spoon about 1/8 of pumpkin mixture into 4 parfait glasses. Top with 1/8 carob mixture.

Repeat until all the pudding mixes have been used up. Chill for at least 4 hours or overnight.

MARK’S NOTE: Replace carob with chocolate & grain coffee with instant coffee granules.

from http://fooddownunder.com/cgi-bin/recipe.cgi?r=94201

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